NEW ORLEANS CAJUN BOIL
A classic of New Orleans cuisine prepared with jumbo crawfish or shrimp, Oktoberfest-style jumbo sausage, baby potatoes and corn all cooked in a savory broth spiced with our Cajun Mardi Gras spices and Cayenne hot sauce.
A trip to Louisiana in every bite!
10 cups water
900 g chicken stock
110 g Cajun Mardi Gras seasonings
75 to 100 ml Cayenne hot sauce
2 onions, coarsely chopped
Juice of 2 fresh lemons
2 garlic cloves, finely chopped
1 lb whole jumbo shrimp or crayfish
7-8 large Oktoberfest-style jumbo sausages, cut into chunks
1 lb baby potatoes
6 ears of corn, cut lengthwise into 3 pieces
2 tbsp. butter
Parsley to serve
Salt and pepper to taste
In a large saucepan, sauté onions, garlic and sausages with a little butter.
When the sausages are nicely colored on both sides, remove from the pan and set aside.
Add the chicken stock and continue cooking for a few minutes to release the cooking fat at the bottom of the pan.
Add water, Mardi Gras Cajun seasonings, Cayenne hot sauce, lemon juice and bring to a boil.
Add potatoes and corn, cover and continue cooking over medium heat for about 45 minutes.
Add jumbo shrimp and sausages until shrimp are cooked through.
Drain and serve on a platter with lemon wedges and sprinkle with parsley.
Inspiration for your everyday life. For small and big events.